Quinoa Salad With Tahini Dressing

Total Time
45mins
Prep
30 mins
Cook
15 mins

Adapted from the article Everyday Gluten-Free in the May 2011 issue of Canadian Living. The fresh mint brings this salad to life.

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Ingredients

Nutrition

Directions

  1. Cook quinoa according to package directions, using 1/4 teaspoon salt. Let cool.
  2. In a large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers and remaining 1/4 teaspoon salt.
  3. Stir in cooled quinoa, tomatoes, cucumber, parsley, mint and green onions, stirring to coat quinoa and vegetables with dressing.
  4. This recipe can be refrigerated up to 3 days.
  5. The original recipe called for 1 cup of canned lentils to be added with vegetables and quinoa and doubled the amounts of lemon juice, olive oil and water for the dressing.
Most Helpful

5 5

This salad is excellent! The tahini gives it an almost creamy mouthfeel and the greens add a nice freshness. The cucumbers, especially, give it a great crunchy texture that adds a lot of interest to the dish. This recipe is a keeper - I'll be making it on a regular basis for sure!

5 5

This is Delicious, Healthy, Refreshing and Easy. I'm always looking for a new way to use Quinoa. This is great for Summer but perfect anytime. Thanks SO much for sharing Lille : )